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Position: Home > Faculty & staff > Faculty-PhD. Supervisor > Content     

Name:Chen Xiumin
Professor; Ph.D supervisor
Address:School of Food & Biological Engineering, Room605
Phone:+86-511-88780201
Fax:+86-511-88780201
E-mail:xmchen@ujs.edu.cn
Websites:http://spswxy.ujs.edu.cn/info/1075/3736.htm

Education
Ph.D.  2011.  University of British Columbia, Canada
Major: Food Science
M.S.  2002.   Institute of Process Engineering, Chinese Academy of Sciences, China
Major: Biochemical Engineering
B.S.  1997.   Beijing University of Chemical Technology, China
Major: Biochemical Engineering


Professional Experience
2017.09 – Now
Jinshan Distinguished Professor (B): School of Food and Biological Engineering, Jiangsu University, China
2016.09 - 2017.08
Research Associate: Food, Nutrition and Health, University of British Columbia, Canada
2014.10 - 2016.04
Sessional Lecture: Food, Nutrition and Health, University of British Columbia, Canada
2011.03 - 2016.08
Postdoctoral Fellow: Food, Nutrition and Health, University of British Columbia, Canada
2003.05 - 2003.11
Research assistant: Peking University Health Science Center, China
2002.08 - 2003.04
Research assistant: National Key Laboratory of Biochemical Engineering,Institute of Process Engineering, Chinese Academy of Sciences, China


Scientific Research Field
1.Processing of food by-products or low-value foods to produce value-added functional foods and nutraceuticals
2.Chemical and functional changes of foods during processing
3.Characterization and evaluation of bioactive components from foods


Social academic post and honor
1.Reviewer: Food Research International; Food and Chemical Toxicology; Journal of Food Biochemistry
2.Editorial board member: International journal of food science, nutrition and dietetics
3.Member of IMARS (International Maillard Reaction Society)
4.Member of CIFST (Canadian Institute of Food Science and Technology)
5.Member of NHPRS (Natural Health Product Research Society of Canada)

Teaching Courses
Food Biotechnology (graduate course)


Published papers
2018
26.Chen XM, Ma Z, Kitts DD. 2018. Effects of processing method and age of leaves on phytochemical profiles and bioactivities of coffee leaves. Food Chem 249:143-153.
25.Sangsawad P,  Roytrakul S, Choowongkomon K, Kitts DD, Chen XM, Meng G, Li-Chan ECY, Yongsawatdigul J.2018. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food Chem. Accepted.
2017
24.Chen XM, Ma Z, Kitts DD. 2017. Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities. Functional Foods in Health and Disease 7(6): 375-395.  
23.Chen XM, Kitts DD. 2017. Flavonoid composition of orange peel extract ameliorates alcohol-induced tight junction dysfunction in Caco-2 monolayer. Food Chem Toxicol. 105:398-406.
22.Lacroix IME, Chen XM, Kitts DD, and Li-Chan E.C.Y. Li. 2017. Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers. Food Funct. (8):701-709.
21.Chen XM, Tait A, and Kitts DD. 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chem 218:15-21.
2016
20.Chen XM, Dai Y, Kitts DD.2016. Detection of Maillard Reaction Product ([5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol, F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells. J Agric Food Chem 64 (47), 9072–9077.
2015
19.Chen XM and Kitts DD. 2015. Evidence for inhibition of nitric oxide and inducible nitric oxide synthase in Caco-2 and RAW 264.7 cells by a Maillard reaction product [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol. Mol Cell Biochem 406 (1-2):205-215.
18.Chen XM, Chen G, Chen H, Zhang Y, and Kitts DD. 2015. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4 H -pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose–lysine Heated Mixture. J Agric Food Chem 63 (6): 1739–1746.
17.Chen XM, Liang N and Kitts DD. 2015. Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid Maillard reaction mixtures exposed to baking temperatures. Food Res Int 76: 618-625.
2012
16.Chen XM and Kitts DD. 2012. Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose-lysine Maillard reaction model system. Mol Cell Biochem 364 (1): 147-157.
15.Kitts DD, Chen XM, and Jing H. 2012. Demonstration of antioxidant and anti-inflammatory bioactivity from sugar-amino acid Maillard reaction products. J Agric Food Chem 60 (27): 6718–6727.
14.Kitts DD, Chen XM and Broda, P. 2012.  Polyaromatic hydrocarbon content of smoked cured muscle foods prepared by Canadian Tl’azt’en and Llheidli t’ enneh first nation communities. J Toxicol Environ Health 75 (21):1249-52.
13.Allen KJ, Chen XM, Mesak, L. and Kitts, D.D. 2012.  Antimicrobial activity of salmon extracts derived from traditional First Nation smoke processing.  J Food Prot 75 (10):1878-82.
2011
12.Chen XM and Kitts DD. 2011. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems. J Agric Food Chem 59 (20):11294-11303.
11.Chen XM and Kitts DD. 2011. Identification and quantification of -dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems. Food Res Int 44 (9): 2775-2782.
10.Chen XM and Kitts DD. 2011. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models. J Food Sci 76 (6): C831–C837.
2010 and before
9.Chen XM, Hu C, Raghubeer E and Kitts DD. 2010. Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea Purpurea. J Food Sci 75 (6):C613-C618.
8.Chen XM, Elisia I and Kitts DD. 2010. Defining conditions for the co-culture of Caco-2 and HT29-MTX cells using Taguchi design. J Pharmacol Toxicol Methods 61 (3):334-342.
7.Chen XM and Kitts DD. 2008. Determining conditions for nitric oxide synthesis in Caco-2 cells using Taguchi and factorial experimental designs. Anal Biochem 381(2):185-192.
6.Chen XM and Kitts DD. 2008. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Ann N Y Acad Sci 1126:220-224.
5.Chen XM, Fu DX and Ouyang F. 2003. Preparation of Cr (III)-konjac oligosaccharide complex and study on its physicochemical properties and the effects on glucose tolerance in diabetic mice. Chin J Biochem Pharm 24 (1):1-3.
4.Lu XJ, Chen XM, Fu DX and Ouyang F. 2002. Effect of Amorphophallus Konjac oligosaccharides on STZ-induced diabetes model of isolated islets. Life Sci 72 (6):711 -719.
3.Chen XM, Lu XJ, Fu DX and Ouyang F. 2002. Studies on The Preparation and Chemical Structure of Amorphophallus Konjac Oligosaccharides and Their Effects on NO Free Radical Release from the STZ-induced Diabetic Islets. Chin J Biochem Mol Biol 18 (6): 741-745.
2.Chen XM, Fu DX and Ouyang F. 2002. The review of chemical structure and modification of Konjac glucomannan. Nat Prod R&D 14 (2): 65-68.
1.Chen XM, Fu DX & Ouyang F. 2001. The review of utilization of Konjac glucomannan. Chin J Biochem Pharm 22(6): 318-320.

Main Scientific Research Projects
Present funding
1.Jiangsu University senior talent startup fund (No.4111360002; 1M).

Past projects that I was involved as the lead investigator
1.Direct impacts of potential environmental contaminants on human health. (Health Canada/Tl’azt’en Nation Health Center, 2011-2012)
2.Residue analysis of First Nation Peoples smoke processed foods. (Health Canada, 2013)
3.Identify bioactive properties of Maillard reaction products. (NSERC-Discovery, 2010-2015)
4.Characterization and quantification of flavonoid-antioxidant activity of orange peel. (NSERC-Engage, 2014-2015)
5.Orange peel flavonoids and gap-junction morphology in intestinal cells. (NRC-BIAP, 2014-2015)
6.Quantifying the mangiferin and isomangiferin content of Coffea Arabica beans and leaf and assessing bioactive potential (Mitac-acclerate, 2016-2017)
7.Investigation of heavy metal bioavailability and bioaccesibility in SierraSil® mineral complex and its impacts on inflammation and bioavailability of other medications and natural health products (Mitacs-acclerate, 2017-2019)


Patents


Scientific Research Achievements and Awards


Number of postgraduates under supervision

Number of supervised masters and Ph.D.

Number of supervised undergraduates

10


We have open positions for postdoctoral fellows, PhD and MSc students with excellent research experience in the areas of Organic, Analytical, pharmaceutical or Food Chemistry, Molecular and Cellular Biology.


The above information updated
Jan.11,2018


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